This easy enchilada sauce comes together with 5 main pantry ingredients plus spices! There is no chopping involved and the whole recipe takes 10 minutes from start to finish. It's smoky, packed with flavor, and ready to spice up your dinner routine!
While I usually make this easy enchilada sauce with my Easy Enchilada Casserole, it works great for enchiladas, as a taco sauce, and drizzled on skewered or grilled meats for extra Mexican flavor.
If you love Mexican flavors, you will also love my Tex-Max category with Taco Meat Seasoning, Blackened Shrimp Tacos, Baked Chicken Fajitas, Chipotle Cilantro Lime Rice, Quinoa Stuffed Peppers, and my famous Southwest Breakfast Skillet.
For more homemade sauces and seasonings, check out my Seasonings and Sauces category with DIY Italian Seasoning and Homemade Ranch Seasoning.
How to make it (with photos)
Ingredient Notes + Substitutions
This easy enchilada sauce recipe needs only 5 main ingredients plus dry spices.
Chili Powder
Chili powder is the fun part of any Mexican-inspired recipe because this is where you personalize the flavor. Here are some options to consider:
Ancho Chili Powder: I used 100% Ancho Chili Powder when making this recipe because I always have it on hand in bulk. It's a great smoky, mild chili for use in chili recipes, taco seasonings, and more!
Guajillo Chili Powder: A mix of guajillo and ancho chili powder is popular for authentic enchilada sauces. It has a medium heat and its sweeter fruity flavors compliment the smoky ancho chili powder.
Chipotle Chili Powder: This is HOT and best used in small amounts in combination with other chili powders. Do not use 100% chipotle chili powder in this recipe. Use just a pinch if you know it well or are feeling adventurous.
American Chili Powder Blend: This spice blend is labeled as "Chili Powder" in American grocery stores but is actually a mix of chili powders, garlic powder, salt, and other ingredients already in this recipe. Use it for a milder Americanized flavor or if it's what you have on hand.
Flour
A little bit of flour is an important thickener for homemade enchilada sauce. Without it, the oil and broth do not mix well and you'll get a separated liquid. Don't skip it!
If you eat gluten-free like me, a high quality gluten-free all purpose flour blend like Bob's Red Mill 1-to-1 GF baking flour works perfectly.
Vinegar
Vinegar is an optional ingredient. If you plan to squeeze fresh lime juice on the final recipe before serving, you may not need it. It adds just a little bit of acid to brighten the overall flavor.
More Ingredients
- other spices - Onion powder, garlic powder, ground cumin, dried oregano, salt and black pepper give this easy enchilada sauce lots of flavor with no chopping at all!
- oil - Use a neutral oil like avocado oil or vegetable oil. Olive oil can also be used in a pinch.
- tomato paste - Tomato paste is an important part of the flavor base in this recipe.
- broth - Use vegetable broth for the most versatile enchilada sauce. If you have a recipe in mind, you can also match the broth to the meat you will be cooking (chicken broth for chicken enchiladas, beef broth for beef enchiladas, etc).
See the recipe card for a full list of ingredients with quantities.
Step-by-Step Instructions
Learn how to make easy enchilada sauce with these 5 steps.
- Dry Ingredients: In a small bowl, add the all purpose flour and all of the dry spices. Set aside.
- Heat the oil: Heat the oil in a medium skillet over medium heat. Meanwhile, measure the tomato paste and broth and set aside so they're ready when you need them.
- Add the spices and flour: When the skillet and oil are hot, add the flour and spices. Stir or whisk constantly for 1 minute to mix and warm the dry ingredients in the oil.
- Add the tomato paste and broth: Add the tomato paste and whisk in. You may need to add a splash of broth to help it mix in. Cook for 1 minute more or until the color deepens slightly while stirring constantly. Then add the rest of the broth, a little at a time, whisking until smooth between additions.
- Simmer and finish: Simmer for 5 minutes or longer as needed to thicken the sauce, then remove from heat (it will continue to thicken a bit until cooled). Add the vinegar if you like and additional salt and black pepper to taste.
Expert Tips
Make amazing homemade enchilada sauce on the first try with these expert tips.
Bloom spices in oil.
Blooming spices refers to heating them in oil before adding the liquids. It may not look like much is happening, but this process releases fat-soluble flavor compounds you'd miss out on otherwise.
Simmer longer to deepen the flavor.
To deepen the flavor, let the sauce gently bubble for a little longer so the flavors meld and the sauce thickens a bit more. Simmering for 5 minutes is great, but 10-15 minutes is even better!
Recipe FAQs
Here I answered some frequently asked questions about this easy enchilada sauce recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftover enchilada sauce in an airtight container in the refrigerator for up to a week. You can also freeze it for up to 3 months.
Enchilada sauce is great on chilaquiles, as a burrito or taco sauce, and drizzled on roasted or grilled meats. It can also be used to season salsas and broth for taco soup.
Related recipes to consider...
Looking for more Mexican-inspired recipes like this easy enchilada sauce recipe? Check these out:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the comment field below. Thank you!
📖 Recipe
Easy Enchilada Sauce (no chopping!)
Ingredients
Dry Ingredients
- 4 tablespoons chili powder* see notes
- 2 tablespoons all purpose flour or gluten-free all purpose flour
- ½ teaspoon onion powder
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon ground black pepper
Wet Ingredients
- 2 tablespoons avocado oil or vegetable oil
- 3 tablespoons tomato paste
- 2 cups vegetable broth
- 1 teaspoons apple cider vinegar or white vinegar (optional)
Instructions
- Dry Ingredients: In a small bowl, add the all purpose flour and all of the dry spices. Set aside.
- Heat the oil: Heat the oil in a medium skillet over medium heat. Meanwhile, measure the tomato paste and broth and set aside so they're ready when you need them.2 tablespoons avocado oil, 3 tablespoons tomato paste, 2 cups vegetable broth
- Add the spices and flour: When the skillet and oil are hot, add the flour and spices. Stir or whisk constantly for 1 minute to mix and warm the dry ingredients in the oil.
- Add the tomato paste and broth: Add the tomato paste and whisk in. You may need to add a splash of broth to help it mix in. Cook for 1 minute more or until the color deepens slightly while stirring constantly. Then add the rest of the broth, a little at a time, whisking until smooth between additions.
- Simmer and finish: Simmer for 5 minutes or longer as needed to thicken the sauce, then remove from heat (it will continue to thicken a bit until cooled). Add the vinegar if you like and additional salt and black pepper to taste.1 teaspoons apple cider vinegar
Emily says
I made this homemade enchilada sauce for your enchilada casserole and the combination was great. Then I used this recipe with your chipotle cilantro lime rice and taco meat seasoning to make burrito bowls. It was phenomenal! You have a knack for mixing spices and flavors!